Coarsely chop cucumbers, set aside. Preheat oven to 400 degrees. Split open pita rounds. Cut into wedges. Toss pita with 2 Tbsp. Olive Oil, then place in a single layer on a baking sheet, and toast until crisp, about 5 minutes. Remove from oven and cool. Rub a large salad bowl with garlic clove and discard. Combine lemon juice and 8 Tbsp. olive oil in a bowl. Season dressing with salt and pepper and set aside. Place cucumber, mint, lettuce, and parsley in salad bowl. Add pita crisps and toss gently; serve immediately. Notes: This tart, pungent salad (A kind of Middle Eastern cousin of Italys panzanella) is a favorite throughout Syria. Recipe by: Saveur Magazine Posted to MC-Recipe Digest V1 #985 by Suzy Wert
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 6|
|Calories from Fat: 208 (85%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 561.9mg||15 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.5g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!